Bottega

The energy radiating from the kitchen at Bottega is palpable. Upon walking in the door of this intimate restaurant, diners are hit with the aromas of roasting meat, and the sounds of simmering broths. The chef here studied Italian cuisine in its homeland for several years, mastering the art of handmade pasta along the way. His specialty is a truffle tagliarini, which features alongside other dishes such as tripe in white wine sauce, and wild venison. Bottega is a top choice for Michelin-starred Italian dining in the capital, even with such fierce competition, located just a twenty minute train ride from Shibuya Station.